Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends
Ronel Joel Bazán-Colque,
Fiorella Ivette Ruiz-Barreto,
Jhony Willian Vargas-Solórzano
et al.
Abstract:This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis), feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 2 3 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed… Show more
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